Freezing Fresh Herbs

                                                                                                                                                      

                                                                                                          

Thoroughly wash the herbs and allow to dry. If they are an herb where you just use the leaf (like rosemary or oregano), then trim the leaves off the stems. For parsley, cilantro, dill, etc. I leave the stems intact and just cut off the ends near the base.

If just using the leaves, throw them as is into the Ziploc bag. If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces) and put them in the bag. Squish all the air out and label using marker. Place in freezer .

When ready to use, simply break off/take out the amount you need and chop as needed. Love having fresh herbs all year! Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.

Penne Rustica

For my sweet husband!!

Sauce:

2 teaspoon Butter

2 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon chopped rosemary

1 cup Marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Sauté butter, garlic, and rosemary until garlic begins to brown but do not burn the garlic.

Add Marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.

Set aside.

Penne Rustica:

1 oz. Pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup Parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary for garnish

Sauté Pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add sauce and 1/2 cup of Parmesan cheese and simmer until the sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

Chicken Black Bean and Rice Casserole

                                                                                                                                                 

Found this recipe on the insert with my bill from Alabama Power.

10-oz. package yellow rice mix

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped carrot

¼ cup celery, chopped

1 Tbsp. olive oil

2 cups cubed cooked chicken

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes and green chiles, undrained

2 cups (8 oz.) grated Monterey Jack cheese

1. Preheat oven to 350 degrees F. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 and 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-quart or 13x9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350 degrees F for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Carolina Biscuits

                                                                                                                                      

8 ounces cream cheese, softened

2/3 cup butter, softened
extra 1/3 cup set aside

1 cup self-rising flour, divided
extra 1/4 cup set aside

Softened butter, for brushing

Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. Set aside the 1/4 cup of flour and 1/3 cup of butter. Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to approximately 1/2 inch thick. For each biscuit, dip a 1- to 1 1/4-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Bake in a pre-heated 425 degree oven.

Using a metal spatula if necessary, move the biscuits to an un-greased baking sheet, placing the biscuits 1 inch apart. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

Ted’s Special Spice Mixture

                                                                                                                                     

Makes 2 tablespoons

1 ½ teaspoons coarse salt

1 teaspoon seasoned salt

1 teaspoon onion salt

1 ½ teaspoons garlic salt

1 teaspoon freshly ground black pepper

Mix together all ingredients. 

Store in an airtight container for

up to 3 months.